I literally threw this recipe together this weekend. It was delicious!
- 2 c. fresh baby spinach
- 3 cloves garlic, crushed
- 1/4 c. oven roasted tomatoes (recipe below)
- 12 large shrimp
- 4 oz. angel hair spaghetti
Using the oil from the roasted tomatoes, brown the garlic. Once the garlic is fragrant, add the spinach and begin to wilt it. After the spinach has wilted, add in the tomatoes. Allow the juices from the tomatoes coat the pan, and then add the shrimp. If you’ve bought pre-cooked shrimp, just heat them up and toss with tomatoes & spinach. Otherwise, cook until the shrimp have turned pink.
When pasta is finished, drain and add pasta to pan and coat. Serves 2.
Oven Roasted Tomatoes:
To roast the tomatoes, I had about 6 tomatoes that were ready to turn. I coated a cookie sheet with a few tablespoons of olive oil. I cut the tomatoes into 6ths (making sure they were about 1/2” at the most) and spread them out on the cookie sheet. I drizzled some more olive oil on them, sprinkled with Italian seasoning and garlic salt. I baked them at 300 degrees for about 90 minutes or so, then shut the oven off and left them in there most of the day. They were EXCELLENT alone, but also perfect for the shrimp thing. :)